Travel Archives: Dubrovnik, Croatia

At a cliff side cafe overlooking the Aegean Sea

Drinks at a cliff side cafe overlooking the Adriatic Sea

I promised myself I would blog all the places I visited in Europe this summer, and until now I didn’t even make it past Venice, the first stop.  There were literally hundreds of photos to sort through and edit.  And when I say edit I mean thank goodness for Photoshop, because during our first week without luggage and camera batteries left me resorting to disposables and my iPhone.  I never knew the sharpen filter would come in so handy!

Enjoying the clean ocean air and spectacular views.

Enjoying the clean ocean air and spectacular views.

June 19: Now, I don’t know anyone who’s been to Croatia. Europeans have been frequenting this little known gem of a destination for years now, but it has only very recently started showing up within the American travel market.  And still, it’s a far cry from a place a travel agent would likely suggest. I got here not knowing what in the world to expect and was pleasantly surprised beyond all imagination.  Dubrovnik is a charming city with a long and colorful history, both prosperous and volatile.

The main street inside the walled city of Dubrovnik

The main street inside the walled city of Dubrovnik

The city is abundant with cafes lining nearly every street and alleyway wide enough to fit a table and chair.  When we arrived to a small port via tendered boat from the Insignia, our first order of business was lunch.  Our stomachs were screaming in response to the incredible aromas of food in the crisp, cool air.  It could not have been a more perfect day.  There wasn’t a cloud in the sky and just around 75 degrees.  We trolled around only briefly before finding the perfect location to settle and take in the moments to come, a cafe across from a magnificent cathedral.

From our cafe table, in view of the cathedral's entrance.

From our cafe table, in view of the cathedral

The menu was impressively written in seven different languages, and the selections were about as local as you can get.  Especially the seafood.  Local fisherman lined the port unloading their nets encasing the morning’s catches, complete with plenty of freeloaders looking for hand-outs – the town’s cats!  I noticed that nearly every patron at our cafe had a big bowl of a Dubrovnik specialty, the mussels.  So it was no surprise when the waiter strongly urged us to try some. Here was an instance that was not worth passing up, and as I sat enjoying the some of the plumpest, sweetest, freshest mussels I have ever tried in my entire life, it proved my hunch was correct.  They were steamed, simply as they should, in just garlic and white wine.  A tomato, cucumber, and dill salad with olive oil and a big, cold Croatian beer quite perfectly completed my lunch experience.

Dubrovnik kitties

Dubrovnik kitties

There were a lot of passers-by, and a lot of tourists buzzing about.  The town was doing its thing, conducting its orders of business.  But somehow, it was so quiet.  It was as if perhaps being near the ocean created a caress of peace in the air.  And there was the overall factor of just calming energy emitting from all around.

As we sat in our cafe chairs, examining our surroundings while intermittently gazing into the beauty that encompassed us, it was one of those inexplicable times that my husband and I just fell quiet.  There were no words needed.  There were no thoughts needed.  It is an incredible feeling to be induced into an almost meditative state just by the natural seduction of environment alone.  There was perfection in those moments of time because nothing else in the world mattered except for just being, and we felt incredibly blessed.

The cathedral we visited after lunch.

The cathedral we visited after lunch.

Speaking of blessed, the entire time we sat at the cafe, I was quite drawn to the cathedral across the way.  What awaited was a very personal experience that followed me to other churches I explored in the town as well.  I’ve never been a religious person, however, strongly spiritual.

A figure on the exterior of the cathedral.

A figure on the exterior of the cathedral.

When I entered the cathedral, there were simultaneous instances of both observation and emotional surge. I  was engulfed in the sight of the ornate yet almost abstract beauty of the interior.  There was a powerful silence that began to grip at my throat.  I saw a few people sprinkled throughout, either sitting on pews or praying in front of various iconic figures along the sides of the sanctuary.  And as I walked around feeling myself become more and more overtaken by an unfamiliar immense energy, it quickly manifested into an emotional reaction that was too big for my mind to even try and analyze it.  And this was definitely a time that I didn’t even want to try.  I just went with it.

A painting of Jesus in the cathedral

A painting of Jesus in the cathedral

I began to tremble and found myself holding my breath.  It felt as though I couldn’t swallow because of the tightness in my throat.  So I walked to a pew and sat, gazing at the altar, for just a few moments before I began to cry.  And once I started, it was hard to stop.  By this time, my husband entered the church after finishing a phone call outside.  He said he understood, though I felt a little silly.  My mind started kicking in, “Okay, Julie, that’s enough.  What in the world is wrong with you!”  I stopped with the tears, but the enormity of the energy and the physically gripping feelings followed me not just for the few hours we remained in town, but also once back on board the Insignia and through the night.

An old man hanging out

An old Croatian man hanging out

Once I composed myself and we left the cathedral, we moved on for a very important mission.  The old town of Dubrovnik has some pretty good shopping and this was the first opportunity we had to buy some new duds since we were luggageless, with no indication of when and where it will show up.  I found a Max Mara store and got some pants, tops, and a dress, and a pair of thongs at Lacoste.  Not too bad!

Some town flair

Some town flair

Just as it was time to leave around 6 pm, the town began to shift into a lively night mode. Cafes began to come alive and the town’s residents exponentially emerged and with greater spirit than the daytime shift.  Within the alleyways of the town, which in essence are like little neighborhoods, its denizens opened their windows, talked more loudly and became more animated.  Music began to fill the air. It was a real shame that we had to leave, but Dubrovnik is now one of those places that occupy a special area of my soul.  I can see myself coming back again, and next time it won’t be for just a day.

See the rest of my photos of Dubrovnik on Flickr.

<3, JMK

Haricots Verts & Heirloom Salade de Provence

Haricot Vert & Heirloom Salade de Provence2

Haricots Verts & Heirloom Salade de Provence

(raw vegetarian, vegan modifiable*, gluten-free)

This is a classic example of letting high quality fresh food speak for itself.  No need to overly complicate, and very simply dressed.  This was like, a magnificent Alice Waters moment.

Over the weekend, I went to the Winter Park Farmer’s Market which is held every Saturday from 7:00 am to 1:00 pm.  One of the produce vendors had a variety of the most beautiful heirloom lettuces, the first harvest, right from his organic garden.  Colorful, fluffy medleys of leaves were hand picked and neatly bunched into 6 to 8 ounce bags.  And right next to those were some lovely haricots verts.

The only other instances I’ve had lettuce that perfect, alive and bouncy from the garden was either at Primo restaurant here in Orlando, where the whole premise is based on garden-fresh local, organic, and sustainable foods, or New York City, or someplace in Europe.  It was just luscious.

Sherry-Shallot Vinaigrette:

1 tbs minced shallot
1 tbs sherry vinegar
1 tsp Dijon mustard
2 tbs walnut oil
2 tbs extra virgin olive oil
1 tsp herbs de provence
1/2 tsp fleur de sel
a few turns of freshly ground black pepper

Salad:

6-8 oz heirloom lettuce leaves or other very fresh lettuce
8 oz haricots verts
raw goat’s cheese crumbles, such as Montrachet or chevre*
niçoise olives

To prepare vinaigrette, add the shallot and vinegar to a small bowl or cruet and let sit for about 30 minutes.  Add all other ingredients and whisk or shake well.  It is best to make the dressing a day ahead of time so that the flavors intensify.

I chose to blanch the haricots verts in a pan of shallow water for about 1 minute, then shock in ice water.  This is to take the “edge” off due to my personal digestibility.  Bypass this step for a completely raw preparation.

In a bowl, add a little of the vinaigrette to the haricots verts, toss, and let sit while preparing the rest of the salad.  In another large bowl, add lettuce and gently toss with remainder of vinaigrette.

For plating, simply present the lettuces along with desired amount of haricots verts for each plate portion, followed by a few niçoise olives and crumbles of goat cheese*.  If desired, add more freshly ground black pepper.

*Omit goat cheese for vegan preparation.

<3, JMK

Cherry Tomatoes Stuffed with Curry-Tarragon Pâte

Cherry Tomatoes Stuffed with Curry-Tarragon Pâte

Cherry Tomatoes Stuffed with Curry-Tarragon Pâte

(raw vegan, gluten free)

I love nut-based pâtes.  Not only are they incredibly nutritious, nuts present quite an amazing array of versatility.  From making milks and creams to hummus, spreads, and pâtes, whether sweet or savory, there are endless flavors and seasonings that work so well with them.  I’m always thinking of new spins to put on nut-based recipes.

These little finger foods are enticing and pretty, so they’re a great way to introduce guests to raw food.  They’re so unique and delicious, they’ll never know they’re so good for you!

Cherry Tomatoes Stuffed with Curry-Tarragon Pâte

1 pint perfectly ripe cherry tomatoes

1/3 cup sunflower seeds, soaked for at least 3 hours
3/4 cup walnuts, soaked for at least 3 hours
1 tbs minced shallot
1 fat garlic clove
1 1/2 tsp dried tarragon
2 tsp muchi curry powder (or yellow curry)
1 tsp sea salt
pinch of ground nutmeg
pinch of cayenne pepper
a few turns freshly ground white pepper
2 tbs flax seed oil
1/8 cup cold water

Optional garnishes: Curly leaf lettuce, extra curry powder, chopped fresh tarragon leaves or thyme leaves, black lava sea salt.

Slice off the tops of the cherry tomatoes.  With a melon baller, carefully scoop out the seeds and inner membrane.  Slice a thin sliver off the bottoms so that they will become stable and not roll around.  Be careful not to cut off too much or you’ll have a hollow tomato.  Set them aside while preparing the pâte.

Add all other ingredients, except for the water, to a food processor and blitz until you get a hummus-like texture and not too smooth.  Taste to adjust seasonings if necessary.  Blitz again while drizzling in only enough cold water to smooth out the mixture until creamy.

When you stuff the tomatoes, it’s best to use a rounded 1/2 teaspoon measuring spoon, or a melon baller, along with something to help scrape it off.  If you’re using the lettuce garnish, line the inside of each tomato with a small piece of lettuce leaf.  Scoop in 1 to 2 rounded teaspoons of pâte depending on the size of the tomato.

Arrange on a serving platter and finish with an additional sprinkling of curry powder, some chopped fresh tarragon or thyme, and/or a sprinkling of black lava sea salt.

<3, JMK

Chili-Lemongrass Shirataki with Baby Eggplant & Shitakes

Aromatic Shirataki with Baby Eggplant & Shitakes

Chili-Lemongrass Shirataki with Baby Eggplant & Shitakes

(vegan, gluten-free*)

Lately I’ve been hearing more and more buzz on the increasingly popular shirataki “noodles”.  Shiratake comes from the root of a yam-related plant and was developed in Asia as a healthier alternative to conventional noodles.  They’re sugar-free, gluten-free, contain dramatically fewer calories and carbohydrates than pasta and are also a good source of fiber, calcium, and iron.  The House Foods brand that I’ve been seeing over and over near the tofu at Whole Foods finally prompted me to pick up a package of fettuccine style noodles and give them a try.

Now, I’m not a big fan of “alternate” types of foods as they are typically quite processed, taste funky, and usually contain less desirable hidden ingredients.  But these shiratake looked pretty friendly. They’re organic, non-genetically modified, vegan, and contain virtually only yam flour and tofu.  They’re also perishable and must be kept refrigerated.

So, being as simple and harmless looking as they are, how would they taste? Upon opening the package, you must drain them in a colander and rinse them well with cold water.  When I tried a little bite right then and there, I was pleasantly surprised at the no-funk neutral flavor and a texture similar to a cooked, wide udon noodle.  Fantastic! Let’s whip’em up!  Each 8 ounce package contains 2 servings, but I had no problem helping myself to both.

In a wok or saute pan, add about a tablespoon of high-quality grapeseed oil, one chopped red Thai bird chili, a 2″ piece finely chopped lemongrass, a knob of grated ginger, and 1 fat chopped garlic clove and let them get infusing and sizzling on low heat for about 2 minutes.  Then add 1 cubed baby eggplant and the julienned caps of 4 large shitake mushrooms and stir-fry for about 2 more minutes.  Deglaze the wok with a dousing of mirin and nama shoyu* and stir-fry for about 1 minute more.  Turn off the heat, add the drained and rinsed shirataki noodles, some whole basil leaves, toss and serve immediately.

I will definitely be buying more of these noodle gems.

* For gluten-free preparation, do not use nama shoyu.  Instead sprinkle eggplant and shitakes with sea salt during cooking process.

<3, JMK

Minty Chia-Melon Cooler

Minty Chia-Melon Cooler

Minty Chia-Melon Cooler

(raw vegan, gluten free)

There’s nothing like the taste and refreshment of a sweet summer watermelon, except maybe freezing and blending it up!  Luscious watermelons are literally all over the place right now – in the grocery stores, at farmer’s markets, on the side of the road.  We’ve been buying more and more nearly every time we go out for anything, so I’ve been chopping ‘em up and storing them in the freezer.

This cooler concoction came out even better than I’d hoped. While lending their enormous nutrient and antioxidant power, chia seeds and their gel help to keep it thick as the watermelon melts (which it does fast after it’s been slushed).  The little seeds freeze up and create a subtle, crunchy, beady texture.  This would also make a great daquiri or cocktail base!

Serves 2-4.

1 1/2 lbs frozen watermelon cut into chunks
1/4 cup chia seeds with gel (soaked for 3-4 hours)
2 tbs chopped fresh mint
1 tbs coconut butter
1 vanilla bean, scraped
2 tbs agave nectar
juice of one lime
pinch of sea salt

Blend all ingredients in a Vita-Mix or blender until slushy. Serve immediately.

<3, JMK

Ajvar Flatbread with Arugula & Pine Nut Pâte

Ajvar Flatbread with Arugula & Pine Nut Pate

Ajvar Flatbread with Arugula & Pine Nut Pâte

(raw vegan, gluten free)

Ajvar, (pronounced EYE-vhar), is a popular Yugoslavian and Greek relish that is typically served as an appetizer or side dish.  The primary components are eggplant, bell peppers, garlic, olive oil, and paprika.  For this raw flatbread version, I diced and marinated one baby eggplant and half each of a yellow and red bell pepper with some sea salt, a light squeeze of lemon, and extra virgin olive oil, then dehydrated for about 6 hours.  Afterward, I added minced garlic, paprika, and adjusted the seasonings then let it sit in refrigerator overnight. Dehydrating bell peppers really concentrates the flavor similarly to the intensity of roasted peppers.

When I made the pine nut pâte, I had in mind to create something similar to feta cheese that would mimic its salty, crumbly creaminess.  But I must say that once again, I find that making nut based “cheeses” like the ones that are so commonly found in raw uncookbooks is a bit misleading in that they never turn out anything like their inspirations.  In fact, these cashew, macadamia, and/or pine nut substitutes are so uniquely rich and delicious they should stand in a category of their own and not be compared to a food that they so distantly resemble.

Ajvar Flatbread with Arugula & Pine Nut Pate

Ajvar Flatbread with Arugula & Pine Nut Pâte

For the pine nut pâte: In a food processor, add 1 cup of pine nuts soaked for 2 hours, 1 medium clove of minced garlic, 1 tablespoon of nutritional yeast, 1 teaspoon of sea salt, 1/8 cup of flax seed oil, and about a tablespoon of lemon juice and process until as smooth as possible.  If needed, drizzle in small amounts of cold water to assist smoothing the mixture.  The end result should be the consistency of hummus.  Spread on teflex dehydrator sheets and dehydrate 6 to 8 hours at 115 degrees.  The pâte can then be stored in the refrigerator.

Now that I’ve been experimenting with raw food recipes for over a year, one of the biggest lessons I’ve learned is that there’s a lot of room for customization and approximation.  In other words, the vast majority of preparations are not at all like, let’s say, the precise science of baking.  I have never been a big fan of baking so when it comes to making raw, seemingly comparable foods like flatbreads, cookies, crusts, or pastries, I used to be a little shy of them.  When new to raw, many of us are at first a bit intimidated by the unconventional ingredients and methods, but in actuality there is no need to be nervous or apprehensive.  And as always, the most important thing is to just practice, practice, practice!

So when I made the crust for the flatbread, I opened up Everydaw Raw by Matthew Kenney and turned to page 92, “Tomato, Basil, and Ricotta Pizza”.  There, I referenced his recipe for herb crust knowing I did not have all the ingredients listed, such as squash and dried basil.  All I really needed was a little help with the foundation, and the next thing I knew I was throwing all kinds of stuff into the mix.  And, as typical with dehydrating, home results can vary greatly from that in a recipe book.  This is absolutely a cinchy easy crust to make, from which you can top with all kinds of goodies!

I took 1 cup of walnuts that have been soaked for 4 hours; a small bunch of fresh basil; 1 clove of garlic; 1/2 jalepeño pepper; 4 medium vine tomatoes, scooped and seeded; 1/2 yellow bell pepper; 1/2 red bell pepper; 1 small shallot; 1 tablespoon nutritional yeast; 2 teaspoons agave; 2 teaspoons sea salt; a few turns of freshly ground black pepper; and a squeeze of lemon juice and blended in the food processor until smooth.  Pour this in a large bowl and add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme.  Then, gradually sprinkle in 3/4 cup flax meal as you stir the mixture until well combined.

Spread on teflex dehydrator sheets to desired shapes and sizes and about 1/2″ thickness.  Dehydrate at 115 degrees for 18 to 24 hours, flipping crusts onto the mesh trays and removing the teflex sheets halfway through.

To assemble the ajvar flatbreads, take a crust and spread on some pine nut pâte with a spatula.  Add arugula leaves and drizzle with extra virgin olive oil.  Finally, top with the ajvar and serve.

<3, JMK

Trofiette with Brussels Sprouts, Kalamatas, & Walnuts

Trofiette with Brussels Sprouts, Kalamatas, & Walnuts

Trofiette with Brussels Sprouts, Kalamatas, & Walnuts

(vegan)

It is barely September, but nonetheless, each year right after Labor Day somehow emits the first subtle signs in the air that autumn is just around the corner.  Maybe this isn’t so unusual for folks living in seasonal climates, but in Florida one might not think it would be so obvious.  Personally, it’s my favorite time of the year.  It’s a time of comfort food, Halloween, and spending lots of time on the patio because summer’s stifling heat and humidity have finally melted away to reveal a refreshing new crispness.  For me, it is the fall that is my springtime renewal.

At the Fresh Market today, all sorts of autumn fruits and vegetables were already beginning to make their debuts, overflowing out of their bins.  A beautiful arrangement of brussels sprouts on their stalks were so bouncy fresh I just couldn’t pass them up.  I thought perhaps to sauté them with garlic and Thai red chilis. . .wait, no!  Shallots go so well with brussels sprouts, maybe I should do more of a French twist? But then I remembered.

At home in my pantry has been sitting a box of Trofiette Liguri that I picked out at Williams-Sonoma from their great array of exotic pastas a few weeks ago .  You know, all those rustic, boutiquey, pricey pastas that  somehow make you think that eating them will transport you into a dream sequence of dining al fresco under olive trees at a Tuscan villa, sipping on a big silky glass of Brunello di Montalcino, surrounded by lush vineyards and Italian grandmothers singing I Cadetti di Guascogna as they smile and wave at you as they make their way down cobblestone paths?

Trofiette are hand-rolled little pieces of dough that come from Italy’s Ligurian region.  They were created as an alternative to gnocchi but still have a somewhat of a hearty, dumpling texture, though not nearly as sluggishly gut-busting as gnocchi.   They should hold up pretty well to the brussels sprouts, a vegetable I wouldn’t typically think to pair with pasta.

So tonight will be comfort food for hubs and I, I thought.  We could both use a little comfort these days.  And, he won’t miss his cheese and will never know I didn’t load the dish with butter (I just need to lock him in the bedroom to keep him out of the kitchen).  If you can’t find trofiette, or don’t care to pay $10.50 for a pound, whole wheat orzo or fusilli should work equally well.

1/2 lb trofiette
1 lb brussels sprouts

1/8 c roughly chopped kalamata olives
1/4 c roughly chopped walnuts
4 fat garlic cloves, finely chopped
1 medium shallot, thinly sliced
3 tbs chopped fresh dill
2 tbs chopped fresh chives
3 tbs extra virgin olive oil
1/2 c vegetable stock
1/2 c dry vermouth
a pinch crushed red pepper flakes
sea salt
freshly ground black pepper

Slice the brussels sprouts vertically, about 1/4″ thick.  For nickel-sized and smaller sprouts, slice in half or leave whole.

Trofiette will take about 20 minutes to cook. Be sure to have your pasta pot right next to a big skillet. Don’t use non-stick.  Cook the pasta to al dente in liberally salted water. You want to time this so that it will be ready at the same time as the brussels sprouts.

Meanwhile, add the olive oil to the skillet.  Add the garlic, shallots, and chili flakes while the oil is still cool and turn heat to low.  This is so that the ingredients gently infuse the oil and are not scorched.  Sauté for about 5 minutes, or until it begins to lightly sizzle.

Add brussels sprouts, sprinkle about a teaspoon of sea salt over, and sauté for about 1 minute.  Increase heat to medium-high and add the vegetable stock and vermouth.  Add some black pepper, a light sprinkling of salt, and stir.  Continue to simmer, stirring occasionally until stock and vermouth reduce and brussels sprouts are cooked through to al dente, about 10 to 15 minutes. Add the olives and walnuts during the last 5 minutes of cook time and turn off the heat as soon as the brussels sprouts are done.

With a slotted spoon, ladle the trofiette from the pasta pot directly into the skillet.  Add the dill and chives, gently toss, and serve.

<3, JMK

Japanese Shiso-Miso Slaw with Arame

Shiso-Miso Slaw

Japanese Shiso-Miso Slaw with Arame

(raw* vegan, gluten free*)

So we had a nice little Labor Day shindig today in the typical all-American spirit of grilling out.  There were portobella burgers, veggie burgers, veggie chorizo dogs, Zellwood chili-garlic corn, and of course all of the accoutrements one would expect with all that casual finger-licking fare.  However, coleslaw in its old-fashioned traditional preparation is enough to induce my gag reflexes at the near sight of it.  I decided if we were gonna do this festive cook-out thing, I’d have to throw my spin into it – not to mention, sneak in some sea veggie love!

The end result was a tremendously healthy, bright, and crunchy slaw that was even more fitting as a meal than just a mere sideline to some veggie burgers.  It was just too darn good.  The miso dressing is rich, creamy, garlicky, and gingery and would make a fantastic dipping sauce.  I could have eaten it by the spoonful.

Shiso leaves can be tricky to find but well worth seeking out.  I’m actually awaiting the delivery of some seeds I ordered so I can just grow them myself.  They’re sometimes referred to as “Japanese basil” and have a unique flavor that is incomparable to any other herb.  It’s sharp, somewhat lemony, very fragrant, and very distinguishable.  If you can’t find shiso leaves, Thai basil would also work well, followed by conventional basil and cilantro.

Slaw

1/2 large head Napa (Chinese) cabbage
1/2 head red cabbage
Handful dried arame*, soaked in cold water for 15 minutes & patted dry
Handful dulse, cut into strips
1 6″ long English cucumber segment, spiralized & patted dry
Handful sprouts, such as broccoli, alfalfa, or daikon, separated well
1 small bunch shiso leaves, rolled and cut into chiffonade
1 bunch chives, finely chopped

*Arame is not packaged raw. It must be steamed to be tenderized prior to dehydrating, but still retains nutrient-rich benefits.

Combine all slaw ingredients in a large bowl.  Lightly toss.

Miso Dressing

1 1/2 tbs organic white miso
1 tbs umeboshi plum vinegar
3 tbs flax seed oil
1 tsp nama shoyu*
1 tsp agave nectar
2 fat garlic cloves
Large knob of ginger (approx. 3″ x 1″)
2-3 tbs cold water as needed to thin

* For gluten-free preparation, substitute 1/2 tsp sea salt for nama shoyu.

In a food processor, blend all ingredients except for water until you have a smooth, thick mixture.  Taste and adjust seasonings if necessary.  Process again while simulaneously adding cold water tablespoon by tablespoon to thin into a salad dressing consistency.

Pour miso dressing over the slaw in batches (add and toss, add and toss) so that it gets evenly distributed.

Shiso-Miso Slaw

Japanese Shiso-Miso Slaw with Arame

<3, JMK

Spicy Faux-Tuna, Shitake, & Ume Shiso Maki Rolls

Spicy Faux-Tuna Temaki & Maki

Spicy faux-tuna temaki & maki

(raw vegan)

Tonight I went Japanese as result of all the Asian market shopping I did on Thursday in Viet-Town (so there will probably be a lot more Asian vittles to come this week!).  I prepared 3 different maki rolls and created the “rice” using Pure Food & Wine’s method of processing jicama and pine nuts until rice-like, but in different proportions.  I seasoned the mixture with sea salt and mirin and then dehydrated it to remove excess moisture.

Spicy-Faux Tuna Maki

Spicy-faux tuna maki

These spicy-faux tuna maki rolls taste uncannily like the real deal.  Fleshy, lower-moisture Roma (plum) tomatoes were ideal for the task.  I sliced them vertically and scooped out the seeds and inner membranes, then diced them into a bowl.  I added sea salt, dulse flakes, and olive oil, tossed well, and then put them into the dehydrator for about 2 hours to remove any excess juiciness.  Finally, I tossed them once again with chili paste, sesame oil, and chopped scallions.

Shitake, sesame, & chive flower maki

Shitake, sesame, & chive flower maki

I love the chewy texture of rehydrated shitake mushrooms.  For this maki, I used a combination of both fresh and rehydrated mushrooms that were both marinated in nama shoyu, sake, and agave, then sprinkled with a little truffle salt.  I rolled them up with sesame seeds and some lovely chive flowers.

Ume, shiso, & cucumber maki

Ume, shiso, & cucumber maki

This is absolutely one of my favorite maki rolls.  Umeboshi plums are a pickled variety of Japanese plum known as “the king of alkaline foods” in the macrobiotic diet.  They are magnificent for digestion and even taken as a hangover aid.  They have a distinctive and powerful tart-salty flavor, incomparable to any other food.  Umeboshi plums are available whole, in a paste form, or as vinegar.  For these rolls, I used the paste.

Ume, shiso, & cucumber maki

Ume, shiso, & cucumber maki

Shiso leaves are sometimes referred to as “Japanese basil” but are actually from the beefsteak plant.  It tastes nothing like basil, and like ume plums, has an incomparable flavor to any other herb.  In my area, it’s tough to find so it’s a real treat when I score some.  Shiso and umeboshi plums are a perfect, harmonious match, which is why you will commonly find shiso leaves included in a package of ume plums.  Cucumbers are the perfect balancing and cooling compliment to the ume plum’s and shiso’s sharp flavors in these maki rolls.

<3, JMK

Spinach Oshitashi

Spinach oshitashi

Spinach oshitashi

(raw vegan)

Oshitashi is a simple, classic Japanese spinach “salad” dish that is traditionally prepared by boiling or wilting spinach, squeezing out the water, then rolling it in a bamboo mat like maki rolls before slicing it into bite sized pieces.  It is then finished with a mixture of mirin and soy sauce and topped with a sprinkling of sesame seeds and served cold.

Spinach oshitashi

Spinach oshitashi

No need to boil spinach to make great oshitashi, and why would one want to cook out all of the fabulous, delicate nutrients?

Just take a large bowl of baby spinach (11 oz) and marinate it in equal portions of mirin and nama shoyu (about 1/2 cup total) for about 3 hours until it’s completely wilted to the appearance of that of cooked.

Squeeze out the liquid and roll with a bamboo sushi mat covered in plastic (this is optional, it just makes it look prettier), then cut into bite-sized portions.  Take about 3 tablespoons of the marinade (now containing water that once belonged to the spinach) and concentrate it with a little more nama shoyu and mirin to taste.  Pour about a teaspoon over each oshitashi portion.

Finish with a drizzling of sesame oil, some grated ginger for zip, and a sprinkling of sesame seeds.  Serve cold or at room temperature.

<3, JMK